Pinata Cupcakes
Today’s Pinata Cupcakes are exactly what I need after mother nature dropped over half a foot of snow on me on the first day of Spring!
They’re light, cheery, colorful, and the perfect way to add some brightness to your day, which is especially helpful if your day is otherwise blinding white from this springtime snowstorm!.
The best part is that these Pinata Cupcakes are so simple to make! Making them is as simple as baking a batch of vanilla cupcakes (you can, of course, substitute any flavor, but you can’t go wrong with these), making a minor incision, filling with sprinkles, and topping with frosting!
Let’s get into the details and break down exactly how you can make your own Pinata Cupcakes.
You’ll want to start with a solid cupcake recipe, one that’s not too light and delicate as you need it to be sturdy enough to withstand being carved. I used my vanilla cake recipe for the base of these pinata cupcakes, if you haven’t tried that recipe yet this is a great excuse to do so.
Let the cupcakes cool completely before carving into them, and once they’ve cooled use a knife to cut a hole about 3/4-1″ in diameter into the center of the cupcake, cutting about 1″ deep.
Remove the core that you’ve just cut out and slice off the bottom, reserving about 1/4″ of the top. You’ll use this use as your plug to cover your sprinkle filling and to give you a level surface on which to pipe your frosting.
Ingredients
Instructions
for full recipes please see : sugarspunrun.com
They’re light, cheery, colorful, and the perfect way to add some brightness to your day, which is especially helpful if your day is otherwise blinding white from this springtime snowstorm!.
The best part is that these Pinata Cupcakes are so simple to make! Making them is as simple as baking a batch of vanilla cupcakes (you can, of course, substitute any flavor, but you can’t go wrong with these), making a minor incision, filling with sprinkles, and topping with frosting!
Let’s get into the details and break down exactly how you can make your own Pinata Cupcakes.
You’ll want to start with a solid cupcake recipe, one that’s not too light and delicate as you need it to be sturdy enough to withstand being carved. I used my vanilla cake recipe for the base of these pinata cupcakes, if you haven’t tried that recipe yet this is a great excuse to do so.
Let the cupcakes cool completely before carving into them, and once they’ve cooled use a knife to cut a hole about 3/4-1″ in diameter into the center of the cupcake, cutting about 1″ deep.
Remove the core that you’ve just cut out and slice off the bottom, reserving about 1/4″ of the top. You’ll use this use as your plug to cover your sprinkle filling and to give you a level surface on which to pipe your frosting.
Ingredients
- 1/4 cup unsalted butter softened to room temperature 56g
- 1/4 cup canola oil* 60ml
- 3/4 cup sugar 150g
- 2 eggs room temperature preferred
- 1 ½ teaspoon vanilla extract
- 1 1/2 cups all-purpose flour 188g
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup buttermilk
- 1 batch Vanilla Frosting
- Food coloring optional
Instructions
- Preheat oven to 350F (175C) and prepare cupcake tin by lining a 12 count muffin tin with cupcake liners
- In the bowl of a stand mixer (or in a large bowl using an electric mixer) cream together the butter, canola oil and sugar until creamy and well-combined.
- Add eggs, one at a time, beating well after each addition.
- Stir in vanilla extract.
- In a separate, medium-sized bowl, whisk together flour, baking powder, and salt.
- ..................................
for full recipes please see : sugarspunrun.com
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